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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a really good recipe from Martha Stewart's Everday Food magazine (Issue #5). Very tasty indeed! Ingredients:
1 tablespoon oil |
1 small onion, finely chopped |
1 garlic clove, minced |
1 jalapeno, finely chopped |
1/4 teaspoon chili powder |
1 (28 ounce) can tomatoes in puree |
1/2 cup water |
coarse salt |
ground pepper |
1 teaspoon fresh lime juice |
8 corn tortillas (6 inches) |
1 lb cooked chicken, shredded |
4 cups monterey jack cheese, shredded |
2 tablespoons pickled jalapeno peppers, minced |
Directions:
1. Heat oil in medium pan over medium low heat.
2. Add onion, garlic, jalapeno and chili powder.
3. Cook until onion is clear.
4. Add tomatoes and 1/2 cup water to pan.
5. Add salt and pepper.
6. Bring to a boil.
7. Return heat to medium low.
8. Cook, gently crush tomatoes with a wooden spoon until sauce is thickened.
9. Add lime juice.
10. Let sauce cool before storing.
11. Heat a skillet over medium high heat.
12. Warm each tortilla, about 10 seconds per side.
13. Divide chicken, 3 cups cheese and pickled jalapenos among the tortillas.
14. Roll tightly.
15. Place the seams side down in a 9x13 baking dish.
16. When ready to bake, preheat oven to 450°F.
17. Top with sauce and remaining cup of cheese.
18. Bake until cheese is melted and tortillas heated through.
19. For a crisper top, put under broil for an additional 1 - 2 minutes.
20. Enjoy!
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